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500 in the convection oven worked great for me, but I didn't need to cook the additional time at the lower temperature. They came out chewy, tender, and crunchy, depending on thickness. I loved that variety of textures. And they were so sweet. My guests thought the pink and white carrots were sweet potatoes. Every last carrot was eaten.

yummysuzy / 04.06.14

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My husband and I fought over the last carrot this was so yummy. I sprinkled about an 1/8 tsp of nutmeg and slightly more than that of ginger along with salt and fresh pepper. I also roasted them in a small iron skillet. Delightful and so easy. I must note my husband dislikes carrots but said he would now eat them if I continued to prepare them in this way. Carrots caramelized nicely while also roasting a chicken.

Snowage from Covington, Louisiana / 12.05.13

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These are absolutely the best carrots we ever ate given that I cooked them much less than the recipe states. I followed the advice of the other reviewers and started at 425 for 20 minutes then cut to 300 degrees. I too left them in only about 10 minutes at the lower temperature. It should be noted that I am using small organic carrots, and if you are using the large ones, you would need to adjust accordingly. I rarely salt anything, but a sprinkle of red Himalaya salt really sets them off. I also agree that a sprinkle of any good herb is also a good idea.

lmwyatt from Amberly Village, OH / 09.08.12

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Just bought some colorful carrots at
our farmer's market and found this
recipe. I agree with all the reviewers who warned against overcooking. Who ever heard of setting the stove at 500 for ANYTHING? I did my first 20 min roasting at 425 and then cut to 300. Watched them carefully and and I doubt I kept the carrots in at 300 for more than 10 mins. They were great. I sprinkled some lemon basil on the carrots along with the salt and
pepper. Any mild herb would have added
a nice touch.

vox69nn from Medina, Ohio / 06.02.12

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Cooked much faster than listed

kfinnegan from Duluth, MN / 01.04.12

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We really enjoyed the roasted
carrots that accompanied our
tomatoes, shallots and roast beef
the day after Christmas.
The next time I prepare them, I
would roast them at a slightly lower
temp or for less time. Adding herbs
or a sprinkling of balsamic would be
good as well.

pattyposy from Williamsburg, VA / 12.26.11

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Very simple but satisfying. I love the use of different color carrots!

A Cook from Nashville, TN / 11.03.11

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The time and temp worked beautifully
for me, with 5-inch, medium
thickness carrots. Easy and more
reliable than any other roasting
method I've used for carrots. I
suspect it would be lovely for
parsnips as well.
If your carrots are smaller or more
slender, I suspect a shorter cooking
time is in order, but the 500
degrees lends to nice caramelization
and the 325, to tenderness.

A Cook from Seattle / 09.19.11

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500 degrees is too high a temp. My carrots burned to a crisp in less than 20 mins. I will probably try again at a lower temp, maybe 425.

julieunc1 from Charleston, SC / 04.10.11

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These lovely, tiny carrots burned black and crisp at 500 degrees, we were able to get a bite of each near the tops. The stuffed pork was great!
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